Raspberry Macadamia Almond Butter Bark

Serves 12
by Tenina Holder

It has come around again, these holidays seem to do that with alarming regularity...Easter 2018. I have quietened down a notch, (though it doesn’t feel like it) from the madness of Christmas and weddings and house guests and it suddenly occured to me I hadn’t done any new chocolatey stuff for Easter at all! NOT GOOD. So what did I feel like? Well not much to be honest, but a version of this recipe came through my inbox from Pinch of Yum, and this is my take on it. I believe she even got it from someone else as well...and so it goes.

I hope everybunny enjoys it, and that you have a safe and hoppy Easter this year. (I know...dad jokes...sorry, not sorry!)

BENEFITS:

Cinnamon is an anti-bacterial. It also boosts brain function.

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Need

Do

1  

Place a silpat mat onto a baking tray and arrange macadamias on the mat. Add the raspberries, still frozen.

2  

Place all the chocolate base ingredients into Thermomix bowl and melt 2 min/50°C/speed 4.

3  

Pour over the nuts and raspberries and place into the freezer.

4  

Without cleaning bowl, place almonds and butter into Thermomix bowl and blend 20 sec/speed 5. until mixture is smooth but not oily.

5  

Add remaining Topping ingredients and blend 30 sec/speed 4.

6  

Spread over the top of the set chocolate base and decorate with toppings of choice. Return to the freezer until use.

More

To serve break into shards and serve straight from the freezer.

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